Apple-Cinnamon Muffins

A lot of my favorite cereals have soy products in them.  However, I've found two breakfast options I'm pretty happy with.  Lately, I've made oatmeal (the old-fashioned kind that take longer to cook), cooked with apples, strawberries, or whatever fruit I have on hand. Yum.   I've also made Apple-Cinnamon Muffins, which are nice to be able to grab when running late to work.  I made some this weekend, and thought I'd share the recipe for anyone who is looking for some healthy breakfasts (or snacks.  These don't last long at our house!).

Ingredients:
1 and 1/2 c whole wheat flour (I use a mix of regular ww flour, and white whole grain flour)
1 heaping T vital wheat gluten
1 t baking soda
1 t cinnamon
1/4 t sea salt
2 eggs
3/4 c brown sugar (except I use half the amount because I use Splenda brown sugar)
1/4 c canola oil
1 t vanilla
1 and 1/2 c diced apples (when in season, I use half apples and half fresh cranberries)
1/2 c walnuts could also be added, but I typically don't

Preheat oven to 350.  Prepare muffin tin with papers.

In a medium bowl, combine dry ingredients.

In a separate bowl, whisk the eggs and sugar together.  Add oil and vanilla.

Stir in fruits and nuts, if desired.

Fold in dry ingredients, mixing until just moistened.  I use an 1/8 c scoop to ladle batter into the muffin cups.

Let batter rest for about 10 minutes.

Bake for 25-30 minutes (20min for mini's, and about 35 min if in a loaf pan).

Enjoy!